Leek, Potato and Asparagus Soup

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2 tablespoons vegetable oil or olive oil

1/4 stick (1 ounce) butter

2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)

1 celery stalk, chopped

1 large onion, chopped

2 large potatoes, peeled and cut into 1-inch cubes

1 1/2 cups water

1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact

2 cups milk

1/2 cup heavy cream

Salt and freshly ground black pepper to taste

3 whole green onions, chopped, for garnish